Mary Berry Salted Caramel Cake Recipe

Mary Berry Salted Caramel Cake is the dream cake for all caramel lovers. The name “salted caramel cake” is the rich caramel sauce on the layers of the cake. The cake has a delicious combination of sweet and salty. The combination of flour, sugar, eggs and butter makes it a delicious experience.

This soft and silky cake is a balance of the sweetness of caramel and a slight bit of salinity. This cake has a moist texture, a delicious taste and a beautiful look.

Mary Berry Recipe For Salted Caramel Cake – Everything You Need To Know:

The Mary Berry Salted Caramel Cake uses very simple methods and easy to find, cheap ingredients. This recipe is easy to create, even for beginners.

This cake can be made at a variety of different occasions. It can be used as a snack with tea, for a birthday party as well as for dessert.

The Mary Berry Salted Caramel Cake can be served along with vanilla ice cream or whipped cream. The creamy and rich taste goes very well with the rich caramel sweetness.

Get ready for a dessert that will leave you wanting more!

Mary Berry’s Salted Caramel Cake Ingredients

• 225 g Baking Spread: Baking spread or stork is a butter like spread that is the most preferred for baking.
• 225 g Self-Raising Flour: Use self raising flour to achieve a perfect raise for the Mary Berry Caramel Cake.
• 175 g Caster Sugar: Caster sugar gives the cake a caramelized toffee like flavor as well as a nice texture.
• 55 g Light Muscovado Sugar: The light muscovado sugar has a brown color and also gives this Mary Berry Salted Caramel Cake a toffee-like taste.
• 4 Eggs: Make sure the eggs are at room temperature for uniform texture.
• 1 tsp Vanilla Extract: Use vanilla extract and not vanilla essence because it is an original flavor.
• 1 tsp Baking Powder: Baking powder is a raising agent, which is commonly used in baking.
• 1 tsp Milk: Any type of milk can be used for this Mary Berry Salted Caramel Cake Recipe.
• 1 tin Carnation Caramel: Carnation Caramel Sauce is a low fat caramel sauce. It is readily available in supermarkets and any brand can be used.
• 1/2 tsp Fine Sea Salt: Fine sea salt is used in baking because it has small grain sizes that dissolve easily in the batter and dough of the salted caramel cake Mary Berry.

For the icing

• 250 g Unsalted Butter: Unsalted butter helps maintain the sweetness of the Mary Berry Salted Caramel Cake.
• 250 g Icing Sugar: Icing sugar is finely ground sugar that is perfect for baking.
• 115 g Salted Caramel Fudge: Salted Caramel Fudge is an important component of the icing of the Mary Berry Salted Caramel Cake.
• 1/2 tsp Fine Sea Salt: Fine sea salt is used in baking because it has small grain sizes that dissolve easily.

How To Make Mary Berry Salted Caramel Cake?

1. Preheat the oven to 180°C /160°C Fan/ 350°F.
2. Take two 8 inch baking tins. Grease them with water or line them up with baking parchment paper.
3. In a large mixing bowl, add the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel, and salt. Mix for two minutes using an electric whisk.
4. Once the mixture is prepared, spoon it into the baking tins and smooth the tops.
5. Bake for around 20 to 25 minutes or until golden, puffed and pulling away from the sides of the tin. Remove from the oven and place on a wire stand to cool.
6. While the cake is cooling, prepare the icing, Measure the butter and confectioners sugar into a bowl. Mix with an electric whisk until the mixture is pale and creamy.
7. Add the salt and remaining caramel and whisk it in until they are combined.
8. Place one of the cakes on a stand or serving plate and cover it with a third of the icing. Then, put the second cake on top of the first. Spread the remainder of the icing on top of the cake and the sides.
9. Sprinkle with the crumbled chocolate fudge and serve.

Also Try: Mary Berry Bread And Butter Pudding Recipe

Tips To Make The Best Mary Berry Salted Caramel Cake

Follow these tips and tricks for the best possible results on this Mary Berry Salted Caramel Cake Recipe:

• Make sure all the ingredients are at room temperature for a uniform texture.
• Make sure to use high quality caramel.
• In order to ensure uniform consistency, cook the caramel on low heat while stirring continuously.
• Make sure not to over-mix the batter to avoid a very dense cake.
• Make sure to let the cake cool down completely before applying the icing to ensure the icing does not melt or slide off.
• The Mary Berry Caramel Cake will taste the best when allowed time to rest in a refrigerator.

Mary Berry Salted Caramel Cake Recipe FAQs

How long can you store Mary Berry’s Salted Caramel Cake?

The Mary Berry Salted Caramel Cake can be stored in a refrigerator for up to 5 days in an airtight container.

Can you freeze the Mary Berry Caramel Cake?

Yes, the Mary Berry Caramel Cake can be frozen for up to 3 months in the freezer in a freezer safe airtight container. In order to reheat, place in the microwave and heat in 15-20 second spurts.

How to make sure the cake layers are evenly baked?

In order to ensure the cake layers are evenly baked, preheat the oven properly and distribute the batter evenly for both of the layers. Rotate the pans halfway through baking for uniform heat distribution.

Mary Berry Salted Caramel Cake Recipe Card